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Add the cashews and 2 cups of water to a blender and soak for 15 minutes while you prepare the vegetables. After soaking, blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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